Peel the potatoes, cut off the ends (use them in soup!), and cut them into about 1 ½-inch thick pieces. Pat the pieces with paper towel to remove some of the starch.
Preheat the oven to 450°F .
In a large, oven-safe skillet, heat up the oil over medium-high heat.
Place the potatoes into the skillet and fry for about 5-7 minutes, until the
potatoes turn golden brown. Sprinkle them with some salt and pepper as they
Flip the potatoes over, sprinkle with salt and pepper again, and, as they cook, use a paper towel held with tongs and try to remove some of the oil from the skillet.
Add the butter, rosemary sprigs, and garlic
and fry the potatoes for about 3-4 minutes; then add the vegetable broth.
Transfer the skillet to the hot oven.
Bake for about 30-35 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).
Garnish the potatoes with fresh rosemary
sprigs, drizzle on some of the remaining liquid from the pan, or even make a